Cream of Cauliflower Soup

I made this for the first time last night and it was really good. However, I didn’t chop the cauliflower small enough so it seemed more like cauliflower with a thin sauce over it. But it had a really good flavor so I think that when I make it again, and I will, I’ll either chop the cauliflower really, really small or I’ll use my stick blender and puree some of it. Either way, this soup is definitely worth making.

Ingredients:

1/3 cup green onions (tops only)

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

½ teaspoon salt

2 cups chicken broth

1 package (10 ounces) frozen cauliflower, thawed & chopped

2 cups milk

1-1/2 cups (6 ounces) shredded cheddar cheese

Directions:

In a large saucepan, sauté onions in butter until tender. Stir in flour and salt until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cauliflower; simmer for 2 minutes. Add the milk and cheese; cook and stir until cheese is melted. Yield: 6 servings